Every month, Canadian content creator Margaux Verdier shares her love of dairy-free, mostly-plant-based dishes. On the menu this month? A grilled broccoli salad with edamame and croutons.

I think we can all agree that roasted vegetable salads are superior to others. Add homemade croutons, a protein of your choice and a mix of sesame seeds and roasted spices, and we’re in heaven!

Grilled Broccoli Salad With Edamame and Croutons


1/2 baguette, cubed (about 3 cups)
2 tablespoons (30 ml) olive oil
1/4 tsp (1.25 ml) salt
Roasted spices
2 tsp (10 ml) fennel seeds
1/4 tsp (1.25 ml) cumin seeds
3 tbsp (45 ml) sesame seeds

Roasted broccoli
3 tbsp (45 ml) olive oil
2 garlic cloves, chopped
2 broccoli heads, cut into large florets (approx. 7 cups)
1/2 tsp (2.5 ml) salt

1 1/2 cups (375 ml) frozen edamame, cooked and cooled
1 jalapeno pepper, finely chopped, seeds removed
2 shallots, finely chopped (marinated if desired)
3 tbsp (45 ml) olive oil
3 tbsp (45 ml) white wine vinegar
2 tbsp (30 ml) tahini

Margaux Verdier


1. Preheat oven to 400°F and place rack in centre. Place bread pieces on a baking sheet and drizzle with olive oil. Add salt and toss to coat. Bake for 10 to 12 minutes, or until the croutons are golden brown.

Roasted broccoli
1. In a large skillet, heat oil over medium heat and cook garlic for 1 minute. Add broccoli and cook for 4 to 5 minutes, stirring often. Increase the heat to medium-high and let the broccoli brown for 3 minutes without stirring. Stir lightly and cook for a further 2 minutes without stirring to toast the broccoli.

1. In a large salad bowl, toss croutons with roasted broccoli and remaining salad ingredients.